Creamy, delicious and comforting – this mushroom stroganoff is the ultimate idea for a meal in a bowl, especially in winters! It takes a handful of ingredients, and gets ready in absolutely no time! A personal favorite of mine, the mushrooms add their own unique flavor to the recipe, and the cream makes it velvety soft. Add a dash of fresh cinnamon powder and you have got yourself a winner!
I love recipes that accommodate and adjust with local ingredients. This mushroom stroganoff is also highly customizable in my opinion. It’s winters right now so I have used some beautiful red cayenne pepper and some lovely peas that I found at my local market. The flavors that these two simple ingredients add is extraordinary. The idea is to not really play too much with the recipe and let the natural flavors of the seasonal ingredients do their magic. And the results are stunning!
Traditional stroganoff recipes are usually with beef or chicken. It also does not include garlic and uses stock (chicken or beef) as a base. But this mushroom and peas stroganoff is way easier, as it does not include any stock! Just some good quality cream. The taste and texture are no less when compared to its non-vegetarian counterparts.
The addition of seasonal peas makes the gravy naturally sweet, and the green adds a dash of freshness to the otherwise nude, creamy color. Here’s my homely version of mushroom stroganoff. I hope you try it, especially on one of those extra lazy days.
Preparation time – 15 minutes
Cook time – 20 minutes
Serves – 2 people
Ingredients
- 200 g button mushrooms, cut in half
- 50 g fresh green peas
- 1 onion, finely chopped
- 120 ml fresh cream
- 1 tsp cinnamon powder
- Salt to taste
- 4 garlic cloves, finely chopped
- 100 ml water
- 1 tbsp butter
- 1 tsp vegetable oil
- 1 small cayenne pepper, finely chopped
- 1 tsp black pepper powder
- 1 tsp chopped parsley
Directions
- Heat oil in a pan. Add butter to it and give it a light stir.
- Add the finely chopped garlic and stir. Saute the garlic for about ten seconds in low heat so that it does not get burnt. Next, add half of the chopped cayenne pepper to the oil. Stir for a minute.
- Once the garlic and cayenne pepper releases its aroma, add the chopped onion. Saute till onions are translucent and soft.
- Dice the mushrooms by cutting them in half and add them to the onions. Add the green peas along with it. Be gentle, stir and do not break them.
- The mushrooms will cook in about ten minutes (make sure they are crunchy and not soggy) after which you have to add some warm water. Give it a light stir and let it come to a boil.
- Pour in the cream and stir well.
- Season with salt and black pepper powder. The reason why we are adding salt towards the end is that doing it, in the beginning, will make mushrooms release all its water and make it soggy.
- Let this cook on medium heat till it reduces and you get a thick and creamy consistency.
- Garnish with a pinch of freshly ground cinnamon powder and chopped parsley. You can also add freshly chopped coriander leaves if parsley is unavailable.
- Serve hot with boiled rice.
I hope you try this really easy and delicious mushroom stroganoff for yourself and enjoy it as much as I do. If you have any questions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.
Happy cooking!
